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Coconut Chili Cake | Raw. Vegan. Not Gross.

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This week Laura teams up with Guy Turland of "Day Tripper" for the cutest collaboration of all time. Guy shows Laura how to make a raw Coconut Chili Slice (or "cake" if you don't speak Australian).

Cooking Recipe

Serves: 4

Ingredients:
Coconut Chili Base
1lb shredded coconut
1 ¼ cups young coconut water
20 Medjool dates
1Tbs 100% cocoa powder
½ lb macadamia nuts
¼ lb dried currants
1/2 tsp chili flakes
coconut oil (for lining the pan)

Directions:
1. Put shredded coconut into food processor with blade attachment and process for 30 min or till coconut turns to butter.
2. Add coconut water and blend
3. Then add chili flakes, cocoa powder, and maple syrup into food processor
3. Scrape batter into a bowl and fold through macadamia nuts, dates and dried currants
4. Spray or line desired spring form pan with oil
5. Pour in mixture and refrigerate for half an hour till set.

Ingredients:
Avocado Ganache
2 Avocadoes
2 tsp 100% cocoa powder
3 Tbsp maple syrup

Directions:
1. Place in food processor with blade attachment and process until smooth and combined
2. Keep in a bowl until after cake has set up
3. After the cake has set, pull it out of the fridge and cut around the edges to remove from spring form pan
4. Pour ganache on top and spread over the cake

BENEFITS:
- High in Antioxidants
- Lowers Cholesterol
- Boosts Immunity

Coconut Chili Cake
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